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Cheesy Muffin Melt

1 1/2 c Cottage Cheese; Creamed
1/4 ts Oregano Leaves; Crushed
1/4 ts Salt
6 Tomato; Slices
1/2 c Wheat Germ; Regular
1/4 ts Basil Leaves; Crushed
3 WholeWheat English Muffins; *
Cheddar; Sharp, Slices
2 tb Green Chiles; Chopped

* The whole wheat muffins should be halved and toasted.

Combine the cottage cheese, wheat germ, chiles, and seasonings, blending well. Mound onto toasted muffins. Top with tomato slices and criss-cross with cheddar strips. Broil 3 to 4 inches from the heat until the cheddar melts, about 5 minutes. Makes 6 open faced sandwiches.

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